French Dimple Rolls Recipe in The Bread Kitchen

Add 1.5 teaspoons of yeast to 120 g of milk and mix well.

Let the yeast mixture sit for 10 minutes.

In a bowl, combine 400 g of strong white bread flour, 1.5 teaspoons of salt, and 1 teaspoon of castor sugar; mix well.

Make a well in the center of the flour mixture and pour in the milk and yeast mix, then flick flour from around the sides to cover the liquid.

Leave the mixture for about 15 minutes.

After 15 to 20 minutes, add 175 g of lukewarm water and mix to form a smooth dough.

Knead the dough on a lightly floured surface for about 10 minutes until it is silky smooth and slightly tacky.

Place the dough in a lightly greased bowl, cover it, and leave in a warm place until it doubles in size.

Once risen, turn the dough out onto a lightly floured surface and knock it back to remove gas.

Divide the dough into 10 equal pieces, each weighing 70 g.

Flour your hands and shape each piece into a ball by pushing it down on a floured surface and folding the edges into the middle, then rolling it into a ball shape.

Roll each ball into an oval shape and place it onto a well-greased baking sheet, spacing them apart (5 or 6 per sheet).

Dust the ovals lightly with flour, cover with a large plastic bag, and leave in a warm place for about half an hour or until doubled in size.

After half an hour, lightly oil your hand and press down hard in the middle of each roll, then recover and leave for another 15 minutes.

Preheat the oven to 210°C (fan oven) or 230°C (normal oven) with a tray near the bottom.

Pour water into the tray to create steam in the oven.

Bake the rolls in the hot and steamy oven for 10 minutes until golden brown.

Leave the rolls to cool.

For storage, place them in a bowl covered lightly with a tea towel instead of a plastic bag to keep the crust crispy.

Equipment Needed

Spice Level:

Allergens